Crock-Pot Indian Chickpea
1 Teaspoon Cooking Oil (vegetable or canola)
1 Large Onion, diced
2 Cloves Garlic, minced
1 Inch Ginger, grated
2 15 oz. Cans Chickpeas (rinse and drain them thoroughly before using)
3 Cups Water
3 Medium Tomatoes Diced Tomatoes
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric
1 Teaspoon Salt
1/2 Teaspoon Garam Masala (Indian mix of spices, available in grocery stores. If you can’t find it you can substitute with curry powder)
In a pan heat oil and saute onion, ginger, garlic for 5 minutes until raw smell reduces.
Place this onion mixture along with rest of the ingredients in a crock pot (except garam masala)
Add more water (if needed) to bring the water level to the top of beans.
You can add some more water if needed while cooking.
Cook on low for 6 hours.
Add garam masala before serving.
GARNISH SUGGESTIONS : Garnish with lemon wedges, cilantro, raw onion slices.
SERVING SUGGESTIONS : Serve with Steamed Basmati rice (aromatic indian rice) or Naan (oven baked indian flat bread, easily available in frozen section or you can make it at home from scratch)
You can add 1 cubed potato to this curry (in step 2) if you like.
You can add 2 sliced green chillies (in step 2) to make it spicier
This is a great vegan, low fat and dairy free recipe from reader Geeta Ranbhor.
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